Academic Consortium Publications for September 2022

Recently, the New York Cider Association provided the Merlyn Dryness Scale for quantifying cider dryness based only on a few chemistry measures: residual sugar, titratable acidity, and total polyphenol content. You might wonder, does a cider’s dryness score, which is based entirely on chemistry measures, line up with what a consumer will experience? This is the question posed in a recent publication Calvert and colleagues [Can Cider Chemistry Predict Sensory Dryness? Benchmarking the Merlyn Dryness Scale ]. Spoiler alert! Their answer is No. You can read about this and other studies published this month by members of the Compusense Academic Consortium below.

Barley Variety and Growing Location Provide Nuanced Contributions to Beer Flavor Using Elite Germplasm in Commercial-Type Malts and Beers

Authors:

Campbell P. Morrissy, Margaret A. Halstead, Michael Féchir, Daniela Carrijo, Scott P. Fisk, Vern Johnson, Harmonie M. Bettenhausen, Thomas H. Shellhammer, Patrick M. Hayes

Can Cider Chemistry Predict Sensory Dryness? Benchmarking the Merlyn Dryness Scale

Authors:

Martha D. Calvert, Elizabeth Cole, Amanda C. Stewart, Clinton L. Neill, Jacob Lahne

Check-All-That-Apply method for sensory characterization of pork from immunocastrated male pigs fed different oil sources

Authors:

Julia Pereira Martins da Silva, Vivian Vezzoni Almeida, Allan Paul Schinckel, Ariana Nascimento Meira, Gabriel Costa Monteiro Moreira, Laura Woigt Pian, Débora de Campos, Julia Dezen Gomes, Janaína Lustosa Gonçales, Mariana Damiames Baccarin Dargelio, Iliani Patinho, Erick Saldaña, Carmen Josefina Contreras-Castillo, Luiz Lehmann Coutinho, Albino Luchiari Filho, Amoracyr José Costa Nuñez, Aline Silva Mello Cesar

Color is to flavor as shape is to texture: A choice-based conjoint study of visual cues on chocolate packaging

Authors:

Iuri Baptista, Charles Spence, Renata Shimizu, Eric Ferreira, Jorge Behrens

Exploring the sensory characteristics of Virginia ciders through descriptive analysis and external preference mapping

Authors:

Elizabeth Cole, Amanda C. Stewart, Elizabeth A.B. Chang, Jacob Lahne

Impacts of photoselective bunch zone shading on the volatile composition and sensory attributes for Vitis vinifera L. cv. Riesling

Authors:

Yevgeniya Grebneva, Eleanor Bilogrevic, Doris Rauhut, Markus J. Herderich, Josh L. Hixson

Investigating the temporality of binary taste interactions in blends of sweeteners and citric acid in solution

Authors:

Jonas Y. Junge, Line A. Mielby, Yan Zeng, Yuan-Xia Sun, Derek V. Byrne, John C. Castura, Ulla Kidmose

Nature’s palette: An emerging frontier for coloring dairy products

Authors:

Susmita Ghosh, Tanmay Sarkar, Runu Chakraborty, Mohammad Ali Shariati, Jesus Simal-Gandara

Testing the validity of immersive eating environments against laboratory and real life settings

Authors:

Kathryn Colla, Russell Keast, Mohammadreza Mohebbi, Catherine G. Russell, Djin Gie Liem

The effect of wine age and tannin composition on tannin activity across consecutive Pinotage red wine vintages

Authors:

Brannigan du Preez, Wessel du Toit, André de Villiers, José Luis Aleixandré-Tudo

The road to commercialisation of an unutilised Cyclopia species for herbal tea production – the case of Cyclopia pubescens

Authors:

Dalene De Beer, Magdalena Muller, Nico A. Walters, Chantelle Human, Cecilia Bester, Elizabeth Joubert

Thermal kinetics of physical and sensory changes in baby carrot under pasteurization conditions

Authors:

Muhammad Aamir, Farhan Saeed, Muhammad Afzaal, Aftab Ahmad, Muzzamal Hussain, Huda Ateeq, Entessar Al Jbawi

Utilization of unmanned aerial vehicles for zonal winemaking in cool-climate Riesling vineyards

Authors:

Briann Dorin, Andrew G. Reynolds, Marilyne Jollineau, Hyun-Suk Lee, Adam Shemrock